Nutrient density of common African indigenous/local complementary porridge samples

Makame, James; Kock, Henrietta Letitia De; Emmambux, Mohammad Naushad

doi:10.1016/j.lwt.2020.109978

Cited by 14 publications

(8 citation statements)

References 54 publications

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“…The TDF content of grains in this study was found to be as follows: red and white sorghum > white corn > red and white millet > ofada rice > red and white fonio. Our results are generally consistent with the available literature, which reports values of 3.3–8% in hulled fonio, 3.7–15% in pearl millet, 8.6–21.0% in sorghum, 1.4–3.5% in ofada rice, 11.1–15.34% and 2.1–10.1% in corn [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 20 , 21 , 22 ]…”

Section: Discussionsupporting

confidence: 91%

Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition

Obayiuwana,

Behrends,

Calle-Patino

et al. 2023

IJMS

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Wholegrains contain both fibre and phenolic acids (PAs), and their gastrointestinal modifications are critical for their bioavailability and bioactivity. We evaluated the modifications on the PA profile and gut microbiota composition of selected Nigerian wholegrains, following cooking and gastrointestinal digestion. Red fonio, red millet, red sorghum, and white corn were cooked, digested, and fermented using an in vitro colonic model. A total of 26 PA derivatives were quantified in soluble and bound fractions using Ultraperformance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) analysis. DNA samples were analysed using 16S rRNA amplicon sequencing to profile the microbiota composition. The results show that cooking and digestion significantly affected the levels of PAs in all grains (p ≤ 0.05) compared to raw grains. Colonic fermentation resulted in a peak of total soluble PAs at 4–6 h for red sorghum and white corn and at 24 h for red millet and red fonio. Enterobacteriaceae genera were the most abundant at 24 h in all grains studied. 3-hydroxybenzaldehyde correlated positively with the relative abundance of Dorea and the mucus-degrader bacteria Akkermansia (p ≤ 0.05), whereas hydroferulic acid and isoferulic acid levels correlated negatively with Oscillospira and Ruminococcus (p ≤ 0.05), respectively. Our data indicate that cooking, digestion, and colonic fermentation affect the release of bound PAs from wholegrains and, consequently, their metabolic conversion. Furthermore, PA fermentation in the gut is associated with potentially relevant changes in the microbiota. This in vitro study provides the basis for the design of an in vivo human intervention study that can confirm the trends herein observed but also assess the impact on health outcomes.

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Section: Discussionsupporting

confidence: 91%

Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition

Obayiuwana,

Behrends,

Calle-Patino

et al. 2023

IJMS

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“…Carbohydrate content for the three formulations ranged from 75.7% to 81.32%, with the three formulations being significantly different (p<0.05) from each other. The commercial and formulated samples were within the range (70-96%) of results reported by Makame et al (2020) for the nutritive value of common African indigenous/local complementary porridge samples.…”

Section: Proximate and Mineral Composition Of Commercial And Jackfrui...supporting

confidence: 77%

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder

Nansereko

Muyonga

Byaruhanga

2023

IJFS

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Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jackfruit powder. The composite flours were used to make porridges which were analysed for their sensory acceptability by a 60-member semi-trained panel. The viscosity, water holding capacity, oil holding capacity, solubility index and bulk density of the flours were also assessed. Porridge acceptability, flour proximate composition, ascorbic acid and carotenoid content for the most preferred experimental formulation were compared to commercial maize-based instant flour and plain maize-soy instant flour. The most acceptable porridge was made from the 50% MSB and 50% jackfruit flour blend. The 50% jackfruit - MSB blend and control commercial instant flours attained drinking viscosity (2,500–3,000cP) at 20% and 31% flour rates. The energy, protein, iron, calcium, β-carotene, and vitamin C densities of jackfruit - MSB porridge were 47.8 %, 48.9 %, 158.1 %, 226.5 %, 230.3 % and 125.9 % higher than those obtained from plain MSB porridge respectively. The results showed the potential of jackfruit as an ingredient for the nutritional enrichment of flours meant for making porridge.

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“…A rotational rheometer (Physica MCR 101, Anton Paar, Ostfildern, Germany) with temperature control and data acquisition software (Rheoplus version 3.0x, Anton Paar, Ostfildern, Germany) was used to measure CACF porridge apparent viscosity at different shear rates with a vane spindle, following a method described by Makame, De Kock, and Emmambux (2020). CACFs were prepared according to the manufacturers' instructions (Table 1) and a 22 g sample was transferred to a rheometer cup.…”

Section: Flow Properties and Apparent Viscosity Of Complementary Porr...mentioning

confidence: 99%

Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months

Makame

Kock

Emmambux

2023

Journal of Texture Studies

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Child malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially available complementary foods (CACFs) form an important part of baby foods in developing countries. However, systematic evidence on whether they really meet optimal quality specifications for infant feeding is limited. Some CACFs commonly used in Southern Africa and other parts of the world were investigated to establish if they meet optimal quality standards for protein and energy content, viscosity, and oral texture. For the energy content, most CACFs for 6–24‐month‐old children both in the dry and ready‐to‐eat forms (range: 372.0–1816.0 kJ/100 g), were below Codex Alimentarius guidelines. The protein density of all CACFs (0.48–1.3 g/100 kJ) conformed with Codex Alimentarius requirements, but some (33%) were below the minimum World Health Organization (World Health Organization. Regional Office for Europe (2019a). Commercial foods for infants and young children in the WHO European region) target of 0.7 g/100 kJ. Most CACFs had high viscosity values even at high shear rate of 50 s−1, and were too thick or thick, sticky, grainy, and slimy, which may limit nutrient intake in infants, potentially causing child malnutrition. There is a need to improve the oral viscosity and sensory texture of CACFs for better nutrient intake by infants.

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Nutrient density of common African indigenous/local complementary porridge samples

Cited by 14 publications

References 54 publications

Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition

Cooking, Digestion, and In Vitro Colonic Fermentation of Nigerian Wholegrains Affect Phenolic Acid Metabolism and Gut Microbiota Composition

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder

Nutrient density and oral processing properties of common commercial complementary porridge samples used in southern Africa: Effect on energy and protein intakes among children aged 6–24 months

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